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Pineapple Pink Chiffon Pie Crust

chef.jackson's picture
Ingredients
  Graham crackers 1 2⁄3 Cup (26.67 tbs), finely crushed (1 Inner Seal Packet)
  Sugar 1⁄4 Cup (4 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Softened butter 1⁄4 Cup (4 tbs)
Directions

Thoroughly blend crumbs, sugar, coconut, and softened butter.
Press firmly against bottom and sides of 9-inch pie plate.
Bake in 350-degree oven for 8 minutes; cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Servings: 
4

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4.23
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 465 Calories from Fat 206

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 14.3 g71.5%

Trans Fat 0 g

Cholesterol 30.5 mg10.2%

Sodium 362.8 mg15.1%

Total Carbohydrates 60 g20.1%

Dietary Fiber 3.6 g14.5%

Sugars 26.4 g

Protein 5 g9.2%

Vitamin A 7.1% Vitamin C 0.27%

Calcium 4.4% Iron 12.4%

*Based on a 2000 Calorie diet

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Pineapple Pink Chiffon Pie Crust Recipe